Beet Yogurt with Herbs

Name: Beet Yogurt with Herbs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3 medium red or golden beets; 1 to taste Kosher salt; 1½ cups plain 2% fat Greek yogurt; 2 tablespoons finely chopped fresh mint; 1 teaspoon finely chopped fresh tarragon; 1 tablespoon extra-virgin olive oil; 2 teaspoons red wine vinegar

A vibrant and creamy dip combining grated roasted beets with Greek yogurt, fresh herbs like mint and tarragon, and a bright finish of olive oil and red wine vinegar. Perfect as a spread or dip.

6 servings

4 hr 7 min

Published October 4, 2025

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Ingredients

•3 medium red or golden beets
•1 to taste Kosher salt
•1½ cups plain 2% fat Greek yogurt
•2 tablespoons finely chopped fresh mint
•1 teaspoon finely chopped fresh tarragon
•1 tablespoon extra-virgin olive oil
•2 teaspoons red wine vinegar

Cooking Instructions

1.
Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
5 min
2.
Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
60 min
3.
Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
180 min
4.
Top beet yogurt with mint leaves.
2 min
5.
DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.